Horchata Milk Shake

Horchata is a sweet, milky iced drink that's popular throughout Latin America. Mexicans make it predominately with rice and chef Rick Ortiz blends in vanilla ice cream.

Total Time: 0:30

Level:
Moderate

Yield:
5 cups

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Ingredients

1 c. long-grain white rice

3 c. water

4 stick cinnamon

¼ c. sliced almonds

1 tbsp. ground cinnamon

¼ tsp. ground cinnamon

1 tbsp. sugar

¼ c. sweetened condensed milk

2 tbsp. sweetened condensed milk

½ banana

1 pt. vanilla ice cream

½ c. ice

Directions

In a bowl, cover the rice with the water. Add the cinnamon sticks and let stand at room temperature for at least 3 hours or overnight; discard the cinnamon sticks.

Meanwhile, in a skillet, toast the almonds over moderate heat, tossing, until fragrant, 3 minutes. In a small bowl, blend 1 tablespoon of the ground cinnamon with the sugar.

Transfer the rice and its liquid to a blender. Add the almonds and purée for 2 minutes. Strain the horchata through a fine sieve into a bowl. Rinse out the blender.

Return the horchata to the blender and add the condensed milk, banana, and the remaining 1/4 teaspoon of ground cinnamon and purée. Add the ice cream and ice and blend. Pour the shake into glasses, sprinkle the cinnamon sugar on top and serve.